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Lemony Acorn Slices Recipe

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I discovered this recipe a long time ago and have used it often, This preparation is a nice change from simple baked acorn squash. With the skins on the slices and lemon sauce drizzled over them, this side dish looks as good as it tastes. —Nell Fletcher, Sedalia, Colorado

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Lemony Acorn Slices Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

2 large acorn squash (about 2-1/4 pounds each)
1 cup plus 2 tablespoons water, divided
1/2 cup sugar
1 tablespoon butter
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
Lemon wedges and fresh mint, optional

Directions

Cut squash in half lengthwise; remove and discard the seeds and membrane. Cut each half widthwise into 1/2-in. slices; discard ends. Place slices in a large skillet. Add 1 cup water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until tender.
Meanwhile, in a heavy saucepan, combine sugar and remaining water. Cook over medium heat until sugar melts and syrup is golden, stirring occasionally. Remove from the heat; carefully add the lemon juice, butter, salt and pepper. Cook and stir over low heat until butter melts. Place squash on a serving plate; top with syrup. Garnish with lemon and mint if desired. Yield: 6 servings.

Nutritional Facts 2 slices equals 219 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 128 mg sodium, 53 g carbohydrate, 5 g fiber, 3 g protein.

Originally published as Lemony Acorn Slices in Taste of Home August/September 1997, p25

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Reviews for Lemony Acorn Slices (4)

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Reviewed on Jan. 25, 2012 by marlowesmom

I've been making this since I found it in the magazine. We love it just as it is! Thanks for sharing the recipe.

Reviewed on Jan. 02, 2011 by cupcake001

I only used 1 Acorn squash as I made it for the two of us. However, I accidentally only put in half the amount of sugar as I initially was going to make half the amount of sauce, but ended up putting the full amount of all the other ingredients. It was more 'lemony' than a sweet lemon taste but perfect for our taste buds.

Reviewed on Nov. 08, 2010 by keverwann

Made a 1/4 recipe because my acorn squash was only 1.25 pounds. It needed more syrup/sauce, but tasted good. We, too, ate the peel (extra fiber) because it was good.